长沙臭豆腐上色工艺优化及卤水浸泡前后风味物质比较
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摘要
【目的】对长沙臭豆腐的上色工艺和挥发性风味物质进行研究,为促进臭豆腐标准化和工业化生产提供参考依据。【方法】采用单因素试验和正交试验考察硫酸亚铁浓度、茶叶粉用量、上色温度和上色时间对臭豆腐上色效果的影响,确定最佳上色工艺,并采用顶空固相微萃取结合气相色谱质谱联用法(HS-SPME-GC-MS)测定豆腐浸泡卤水前后挥发性风味物质的相对含量差异。【结果】上色因素对臭豆腐色差L值的影响排序为茶叶粉用量>硫酸亚铁浓度>上色时间>上色温度;最佳上色工艺为:硫酸亚铁浓度0.12 g/L、茶叶粉用量7.0 g/L、上色温度92℃、上色时间28 min,在此条件下,臭豆腐色差L值为0.90。豆腐浸泡卤水后,6种酯类物质均未检出,但酸类物质的相对含量大幅增加;醇类物质的相对含量有所下降,但种类变化不明显;4-甲基苯酚和3-甲基吲哚的相对含量均有所增加,分别增加5.29%和2.99%(绝对值)。【结论】优化后的上色工艺可使臭豆腐颜色黑如墨;臭豆腐浸泡卤水并上色后挥发性风味物质发生改变,正是这些风味物质的变化,赋予了臭豆腐"闻起来臭,吃起来香"的特点。
【Objective】In this paper,study on coloring process and volatile flavor compounds of Changsha stinky tofu were studied and carried out. It supplied reference that promoted standardization and industrial production of stinky tofu.【Method】Influence of concentrations of ferrous sulfate,contents of tea powder,coloring temperature and coloring time on coloring effects of stinky tofu were determined by the single factor and orthogonal experiments,the optimal coloring process was determined. The relative content of volatile components before and after the tofu soaked brine were compared by headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS).【Result】The results showed that the effects of coloring factors on stinky tofu color L value were contents of tea powder>concentration of ferrous sulfate>coloring time>coloring temperature. The optimum coloring process established were as follows:Adding ferrous sulfate at the concentration of 0.12 g/L,tea powder dosage 7.0 g/L,coloring temperature 92 ℃,coloring time 28 min. Under this conditions,the color L value of stinky tofu was 0.90. After soaking in brine,in addition,six esters in tofu had not been detected,the relative contents of acids increased sharply,alcohols contents decreased,and the species of alcohols did not change largely,relative contents of 4-cresol and 3-methylindole increased by 5.29% and2.99% respectively.【Conclusion】Stinky tofu's color is as black as ink by optimum coloring process. As a result of variation on volatile flavor compounds by soaking in brine and coloring,the stinky tofu has characteristic that smells bad and tastes good.
【Objective】In this paper,study on coloring process and volatile flavor compounds of Changsha stinky tofu were studied and carried out. It supplied reference that promoted standardization and industrial production of stinky tofu.【Method】Influence of concentrations of ferrous sulfate,contents of tea powder,coloring temperature and coloring time on coloring effects of stinky tofu were determined by the single factor and orthogonal experiments,the optimal coloring process was determined. The relative content of volatile components before and after the tofu soaked brine were compared by headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS).【Result】The results showed that the effects of coloring factors on stinky tofu color L value were contents of tea powder>concentration of ferrous sulfate>coloring time>coloring temperature. The optimum coloring process established were as follows:Adding ferrous sulfate at the concentration of 0.12 g/L,tea powder dosage 7.0 g/L,coloring temperature 92 ℃,coloring time 28 min. Under this conditions,the color L value of stinky tofu was 0.90. After soaking in brine,in addition,six esters in tofu had not been detected,the relative contents of acids increased sharply,alcohols contents decreased,and the species of alcohols did not change largely,relative contents of 4-cresol and 3-methylindole increased by 5.29% and2.99% respectively.【Conclusion】Stinky tofu's color is as black as ink by optimum coloring process. As a result of variation on volatile flavor compounds by soaking in brine and coloring,the stinky tofu has characteristic that smells bad and tastes good.
引文
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孙洁雯,杨克玉,李燕敏,陈怡颖,刘玉平,张玉玉.2015.SDE结合GC-MS分析王致和臭豆腐中的特征香气成分[J].食品科学,36(16):127-131.[Sun J W,Yang K Y,Li YM,Chen Y Y,Liu Y P,Zhang Y Y.2015.Analysis of characteristic aroma compounds in Wangzhihe stinky tofu by simultaneous distillation-extraction and gas chromatography-mass spectrometry(SDE-GC-MS)[J].Food Science,36(16):127-131.]
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Abiru Y,Ueno T,Uchiyama S.2013.Isolation and characterization of novel s-equol-producing bacteria from brines of stinky tofu,a traditional fermented soy food in Taiwan[J].International Journal of Food Sciences and Nutrition,64(8):936-943.
Akaza H,Miyanaga N,Takashima N,NaitoS,Hirao Y,Tsukamoto T,Fujioka T,Mori M,Kim W J,Song J M,Pantuck A J.2004.Comparisons of percent equol producers between prostate cancer patients and controls:Case-controlled studies of isoflavones in Japanese,Korean and American residents[J].Japanese Journal of Clinical Oncology,34(2):86-89.
Chao S H,Tomii Y,Watanabe K,Tsai Y C.2008.Diversity of lactic acid bacteria in fermented brines used to make stinky tofu[J].International Journal of Food Microbiology,123(1-2):134-141.
Chen Z Y,Zhu Q Y,Tsang D,Huang Y.2001.Degradation of green tea catechins in tea drinks[J].Journal of Agricultural and Food Chemistry,49(1):477-482.
Doemer K C,Cook K L,Mason B P.2010.3-Methylindole production is regulated in Clostridium scatologenes ATCC25775[J].Letters in Applied Microbiology,48(1):125-132.
Fuhrman B J,Teter B E,Barba M,Byrne C,Cavalleri A,Grant B J,Horvath P J,Morelli D,Venturelli E,Muti PC.2008.Equol status modifies the association of soy intake and mammographic density in a sample of postmenopausal women[J].Cancer Epidemiology Biomarkers&Prevention,17(1):33-42.
Saito Y,Sato T,Nomoto K,Tsuji H.2018.Identification of phenol-and p-cresol-producing intestinal bacteria by using media supplemented with tyrosine and its metabolites[J].FEMS Microbiology Ecology,94(9):1-11.
Steinhaus M,Schieberle P.2005.Characterization of odorants causing an atypical aroma in white pepper powder(Piper nigrum L.)based on quantitative measurements and orthonasal breakthrough thresholds[J].Journal of Agricultural&Food Chemistry,53(15):6049-6055.
Rui X,Xu X,Wu H,Li W,Chen X H,Mei J,Dong M S.2014.A survey of equol contents in Chinese stinky tofu with emphasis on the effects of cooking methods[J].International Journal of Food Sciences and Nutrition,65(6):667-672.
Woo S G,Lee S Y,Choi G W,Hong Y J,Lee S M,Park KG,Eom Y B.2015.Bacterial identification and detection of equol in Korean soybean paste[J].The Korean Journal of Clinical Laboratory Science,47(4):286-291.
贺静,谢靓,刘军鸽,陈淼芬,蒋立文,徐睿烜.2016.臭豆腐卤水发酵过程中挥发性成分的变化趋势分析[J].中国酿酒,35(7):79-84.[He J,Xie J,Liu J G,Chen M F,Jiang L W,Xu R X.2016.Changes trend of volatile components in stinky tofu brine during the fermentation[J].China Brewing,35(7):79-84.]
何理.2012.发酵型臭豆腐生产工艺及营养价值的研究[D].广州:华南理工大学.[He L.2012.Optimization of production techniques and evaluation of nutritional value of grey sufu[D].Guangzhou:South China University of Technology.]
金尉.2012.说说各地臭豆腐[J].中国检验检疫,(8):63.[Jin W.2012.Talk about stinky sufu[J].China Inspection and Quarantine,(8):63.]
孙洁雯,杨克玉,李燕敏,陈怡颖,刘玉平,张玉玉.2015.SDE结合GC-MS分析王致和臭豆腐中的特征香气成分[J].食品科学,36(16):127-131.[Sun J W,Yang K Y,Li YM,Chen Y Y,Liu Y P,Zhang Y Y.2015.Analysis of characteristic aroma compounds in Wangzhihe stinky tofu by simultaneous distillation-extraction and gas chromatography-mass spectrometry(SDE-GC-MS)[J].Food Science,36(16):127-131.]
谭斯亮.2007.有些臭豆腐吃不得[J].农产品市场周刊,(26):29.[Tan S L.2007.Some stinky tofu can’t be eaten[J].Agricultural Products Market Weekly,(26):29.]
郑小芬,苏悟,蒋立文.2013.两种臭豆腐卤水中挥发性成分的比较[J].中国酿造,32(10):122-125.[Zheng X F,Su W,Jiang L W.2013.Comparison of volatile components in two kinds of stinky tofu brine[J].China Brewing,32(10):122-125.]
Abiru Y,Kumemura M,Ueno T,Uchiyama S,Masaki K.2012.Discovery of an S-equol rich food stindy tofu,a traditional fermented soy product in Taiwan[J].International Journal of Food Sciences and Nutrition,63(8):964-970.
Abiru Y,Ueno T,Uchiyama S.2013.Isolation and characterization of novel s-equol-producing bacteria from brines of stinky tofu,a traditional fermented soy food in Taiwan[J].International Journal of Food Sciences and Nutrition,64(8):936-943.
Akaza H,Miyanaga N,Takashima N,NaitoS,Hirao Y,Tsukamoto T,Fujioka T,Mori M,Kim W J,Song J M,Pantuck A J.2004.Comparisons of percent equol producers between prostate cancer patients and controls:Case-controlled studies of isoflavones in Japanese,Korean and American residents[J].Japanese Journal of Clinical Oncology,34(2):86-89.
Chao S H,Tomii Y,Watanabe K,Tsai Y C.2008.Diversity of lactic acid bacteria in fermented brines used to make stinky tofu[J].International Journal of Food Microbiology,123(1-2):134-141.
Chen Z Y,Zhu Q Y,Tsang D,Huang Y.2001.Degradation of green tea catechins in tea drinks[J].Journal of Agricultural and Food Chemistry,49(1):477-482.
Doemer K C,Cook K L,Mason B P.2010.3-Methylindole production is regulated in Clostridium scatologenes ATCC25775[J].Letters in Applied Microbiology,48(1):125-132.
Fuhrman B J,Teter B E,Barba M,Byrne C,Cavalleri A,Grant B J,Horvath P J,Morelli D,Venturelli E,Muti PC.2008.Equol status modifies the association of soy intake and mammographic density in a sample of postmenopausal women[J].Cancer Epidemiology Biomarkers&Prevention,17(1):33-42.
Saito Y,Sato T,Nomoto K,Tsuji H.2018.Identification of phenol-and p-cresol-producing intestinal bacteria by using media supplemented with tyrosine and its metabolites[J].FEMS Microbiology Ecology,94(9):1-11.
Steinhaus M,Schieberle P.2005.Characterization of odorants causing an atypical aroma in white pepper powder(Piper nigrum L.)based on quantitative measurements and orthonasal breakthrough thresholds[J].Journal of Agricultural&Food Chemistry,53(15):6049-6055.
Rui X,Xu X,Wu H,Li W,Chen X H,Mei J,Dong M S.2014.A survey of equol contents in Chinese stinky tofu with emphasis on the effects of cooking methods[J].International Journal of Food Sciences and Nutrition,65(6):667-672.
Woo S G,Lee S Y,Choi G W,Hong Y J,Lee S M,Park KG,Eom Y B.2015.Bacterial identification and detection of equol in Korean soybean paste[J].The Korean Journal of Clinical Laboratory Science,47(4):286-291.